Agro-industrial By-product Selection Methodology for a Sustainable Multipurpose Bioprocess Development

Résumé fourni par la source

Abstract An Analytic Hierarchy Process (AHP) methodology was applied to select an agro-industrial by-product as raw material for lactic acid bacteria (LAB) submerged fermentation aimed at producing a forage inoculant and lactic acid as coproduct. The evaluated by-products—sugarcane molasses, sugarcane scum, fique juice, and cheese whey—showed initial technical suitability for the bioprocess. The sustainability-focused AHP assessment considered three main criteria (logistics, techno-economic and environmental) and eight sub-criteria. The assessment was carried out by 23 top-level key actors from academia, industry, government, nongovernmental organizations, and the agricultural sector under two scenarios. Techno-economic and environmental criteria were rated as the most important, each with a relevance score of 38%. Molasses emerged as the most favorable option, followed by a technical tie among cheese whey, fique juice, and scum. Using molasses was associated with greater raw material availability, higher lactic acid yield, and fewer requirements for the formulated bioproduct. This study contributes to sustainable bioprocess development within the circular bioeconomy framework by presenting a novel method for selecting agro-industrial by-products, based on a holistic perspective and utilizing the AHP method to support decision-making guided by sustainable priorities.